Strawberry Charlotte

Strawberry Charlotte Cake.

I ran across this recipe and thought it would be the perfect dessert for Mother's Day.  And I was right.  It was perfect!

Bake an eight inch sponge cake, and while the cake is baking make a strawberry sauce (strawberries and sugar blended).

Sponge cake out of oven.

Blend strawberries and sugar to make a sauce.

Place the cooled cake layer on the bottom of an 8 inch springform pan and spread 1/4 cup of strawberry sauce on top of the sponge cake.

Place cake in springform pan and spread top of cake with strawberry sauce.

Halve strawberries and fit them on top of sponge cake. 

Arrange strawberry halves on top of cake with cut sides out.

Make strawberry whipped cream.  Whip cream, add strawberry sauce and gelatin and refrigerate overnight.

Spread strawberry whipped cream on top of cake.

Remove from springform pan and brush warm apricot preserves on outside of strawberries and cake.

Add crushed pistachios to outside of cake.

Remove from springform pan, brush apricot preserves on outer edges of strawberries and cake and add crushed pistachios to side of cake.  

Finished cake garnished with a strawberry fan on top.

Keep finished cake refrigerated until ready to serve.

Drizzle strawberry sauce on cake and ready to eat.

Enjoy!

I found this recipe in Joy of Baking and for the recipe and instructions on making this, including a video, go to this website.

Chocolate Shortbread

I'm trying out more chocolate recipes and recently I made this chocolate shortbread with a recipe from the Joy of Baking website. Chocolate Shortbread Recipe

Chocolate Shortbread: Preheat oven to 350 degrees F (180 degrees C) with the rack in the center of the oven. Lightly butter, or spray with a non stick vegetable spray, an 8-9 inch (20-23 cm) tart pan with a removable bottom. In a bowl, sift or whisk together the flour, cocoa powder, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (1-2 minutes). Beat in the vanilla extract and egg yolk. Scrape down the sides of the bowl as needed. Add the flour mixture to the butter and sugar mixture and beat just until a dough forms. Press the shortbread dough in an even layer onto the bottom of the tart pan. Bake for about 20 - 25 minutes, or just until the shortbread is set and no longer looks wet. Remove from oven and place on a wire rack. While the shortbread is baking, melt the chocolate and butter in a heatproof bowl, placed over a saucepan of simmering water (this can also be done in the microwave). Immediately upon removing the shortbread from the oven, pour the warm chocolate glaze over the shortbread and, using an offset spatula or back of a spoon, evenly spread the glaze over the shortbread. Sprinkle with the chopped nuts and press them gently into the glaze. Let the chocolate shortbread cool completely then remove the sides of the tart pan and cut into 16 wedges. Can be stored in an airtight container at room temperature for several days or they can be frozen Makes 16 shortbread wedges. This is nice and buttery and not too sweet.  I think I'll make this to take down to the  Chocolate Festival in Robbins

Chocolate Shortbread: 1 cup (130 grams) all-purpose flour 1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed) 1/4 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1/2 cup (100 grams) granulated white sugar 1 teaspoon pure vanilla extract 1 large egg yolk Chocolate Glaze: 3 ounces (90 grams) semi sweet or bittersweet chocolate, chopped (or 1/2 cup (120 ml) semi sweet chocolate chips) 2 tablespoons (28 grams) unsalted butter, cut into pieces 1/3 cup (80 ml) salted or unsalted toasted nuts (pistachios, almonds, walnuts, pecans, or hazelnuts), coarsely chopped

Joy of Baking:Melting Moments

Melting Moments

A website that I follow on Facebook is Joy of Baking by Stephanie Jaworski. Stephanie in a daily video shows step by step how to bake a featured item, and the printable recipe is available as well.
In this particular episode Stephanie is making Melting Moments  (similar to Mexican Wedding Cookies) If you like to bake I recommend checking out this website.  According to Stephanie: Melting Moments are easy to make and are perfect for those who like to do their Christmas baking early. They store very well, up to two weeks.

Among Christmas cookies featured on Joy of Baking are:

Thumbprint Cookies

Rum Balls

Peanut Butter Balls

Happy Baking!